Surprise your friends with a hint of heat in their dessert. The flavor of the Sriracha comes through gently, with the spice balanced by the delicate sweet perfume of ripe peaches. To really gild the lily, serve a scoop with fresh berries and top with a handful of crushed gingersnaps and fresh sprigs of mint.

　　

Ingredients

makes 4 to 5 cups

　　2 pounds ripe peaches, peeled, pitted, and sliced

　　1 cup water

　　1/2 cup sugar

　　2 tablespoons freshly squeezed lemon juice

　　1 teaspoon Sriracha

　　Mint sprigs, for garnish

　　

Step 1

In a large saucepan over medium heat, combine the peaches, water, sugar, and lemon juice in a large saucepan. Bring to a boil, lower the heat, and simmer gently for 5 minutes. Let the mixture cool slightly.

　　

Step 2

Carefully pour the peach mixture into the bowl of a food processor and pulse until smooth. Transfer the puree to an airtight container. Cover and refrigerate until chilled thoroughly, at least 4 hours, or until ready to use.

　　

Step 3

Add the Sriracha and process in an ice cream maker according to the manufacturer’s instructions. (Some machines might require additional time in the freezer to set.) Serve in bowls. Garnish with sprigs of mint.

　　

IN A PINCH

Step 4

Feel free to opt for 2 (16-ounce) bags of frozen, sliced peaches (defrosted and drained) if fresh peaches are not available.

　　Reprinted with permission from The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch by Randy Clemens. Copyright © 2011 by Randy Clemens; photographs copyright © 2010 by Leo Gong. Published by Ten Speed Press, a division of Random House, Inc.